(Continued from page 1) How about the beverage program? What’s really been dramatic is the impact on the bar. Tony Roma’s has always had a really low bar mix. We probably run about 10 percent bar mix. We’ve added domestic craft beers. We’ve tried to specialize, including Florida craft beers. We’ve changed the ice even. We use that in handcrafted cocktails. You’ve also added an open kitchen. What’s the thinking there? That’s one of the things ...
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